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Canadian Cipate (C-Pout)

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 lbs 908g / 32oz Pork - boneless

    2. 2 lbs 908g / 32oz Veal

    3. 1 3/4 lbs 794g / 28oz Beef

    4. 1 3/4 lbs 794g / 28oz Chicken

    5. 1 Rabbit

    6. 1 Partridge

    7. 3 Onions - sliced (large)

    8. 6 Celery sticks - chopped

    9. 2 Carrots - sliced

    10. 1 teaspoon 5ml Nutmeg

    11. 1/2 teaspoon 2 1/2ml Cinnamon

    12. 1 teaspoon 5ml Rosemary

    13. 4 -- whole 1 Bay leaf

    14. 2 teaspoons 10ml Savory

    15. 6 oz 170g White wine

    16. 1 1/2 cups 355ml Boiling water

    17. 1 tablespoon 15ml Salt Pepper to taste Pie dough

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Cube meats and place with onions (1/3 of quantity) in a 5 quart roasting pan. Add a layer of vegetables and spices, then cover first layer of meat and vegetables with pastry, cut openings in pastry for steam to escape. Continue layers in this matter twice more. Always finish your "Cipate" with a layer of dough. Pour wine and water in the dough incisions. Cover with a tight lid and cook for 4 hours in a 300F oven and serve. This recipe is served at Christmas mainly in French speaking areas of Canada.

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